How to use and enjoy your Frigidaire refrigerator

·- .,;
How to use and enjoy your
It's YOU.,_,
SPECIAL COLLECT IONS & R ARE BOOKS
WALTER CLINTON jACKSON LIBRARY
THE UNIVERSITY OF N ORTH CAROLINA AT GREENSBORO
HOME ECONOMICS PAMPHLIITS COLLECTION
Gift of Paul and janice Hessling
- - for a better way of living!
__..--·-·
~·
There's many a treat in store for you with your new Frigidaire
refrigerator- new convenience-new economy-new beauty- and a
new feeling of comfort in knowing your foods are being kept safely.
You can enjoy all these advantages with the knowledge th at
they are yours for years to come, for your Frigidaire refrigerator
is backed by two great names-FRIGIDAIRE, pioneer refrigerator
manufacturer, and GENERAL MOTORS, world-famous design and
mass production organization. More than 10 million refrigerating
units already built give you the added assurance that you have
purchased the fin est refrigerator money can buy.
This booklet has been prepared to help you get the most benefit
from your refrigerator. We hope you will take the time to read this
book completely. Then keep it handy for reference to answer
questions that may occur to you from time to time.
2
Where to find information
Cold-Control
How and when to adjust, Page 4
Ice Trays
How to use, Page 9
Super-Freezer
How to freeze foods and store
frozen foods, Page 8
How to defrost, Page 5
Multi-Purpose Tray
How to use, Page 7
Meat-Tender
How to use for storage, Page 7
How to use for defrosti ng,
Page 5
Hydrator
What to keep in it, Page 7
Meter-Miser
What it is and does, Page 10
Other helpful information included in this booklet
Cleaning Your Refrig erator ................. . . ... . .. . . ......•..... . . .• .... .. .
Food Storage-What to keep and where ...
Vacation-What to do with you r refrigerator when you go on vacation . . . ..• .. ... .. .
Moving-How to prepare your refrigerator if you move .. .... ... .... . ...... . .... .
Placement-Tips on the best place to put your refrigerator . ...... . .. .... ......•...
Recipes-Frozen Salads .. . .. . . ... ... .. ..... ........ . ....••............•... ..
-Desserts .......... . ..... •.... .. ...... • •...... .•.....•.. · · · · • · · · · · ·
Frigidaire 5-year Protection Plan .. • .. . .... ........ .. ... ••... .. .... . ....... . .
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IMPORTANT: •
The illustrations shown in this book may
not be of your model Frigidaire refriger­ator.
However, the instructions contained
in this book apply to the model you have.
3
How to use the
COLD-CONTROL
Under norm al conditions , your
Frigidaire refrigerator will automati­cally
provide the right temperature for
keeping foods good to eat. However,
for special purposes, temperatures
which are lower than normal may be
required. These are described below.
The Cold-Control is located at the
upper right hand corner of the food
compartment. To change the setting
of the Cold-Control, simply turn to­wards
you for colder temperatures,
away. from you for warmer tempera­tures.
For use of "Defrost" and "OFF"
positions see next page.
For normal use- Leave the Cold­Control
on Number " 1". Even in hot
summer weather this setting will be
satisfactory because your Frigidaire re­frigerator
automatically adjusts itself
for changes in kitchen temperatures.
For fast ice freezing- Set the Cold­Control
on Number "7". This pro­vides
fast freezing. After the ice
has frozen, turn the Cold-Control
back to its normal setting.
For freezing desserts, salads and
other foods- Set the Cold-Control
on Number "7," until dessert or salad
has froze~ to the desired consistency.
Then turn back to Number "3" or "4."
4
For keeping frozen foods- When
you keep commercially frozen foods
or commercial ice cream in the Super­Freezer,
leave the Cold-Control on
Number "3" or "4" as long as the foods
are to be kept frozen. To thaw foods,
place packages on one of the food
compartment shelves for 24 to 48
hours. Remove entirely from the re­frige~
ator for fast thawing.
Vacation Setting- When you 're
away from home for a number of
days and foods are to remain in your
Frigidaire refrigerator, set the Cold­Control
on one of the economy posi­tions
"A," "B," or " C." This will main­tain
a satisfactory temperature because
the cabinet door will not be opened, and
no warm foods will be placed in the
food compartment. If no foods are to
remain in the refrigerator, remove the
electrical cord from the outlet, remove
all foods and ice trays, and leave door
open. This allows food compartment to
air out.
How and when to
DEFROST
It is normal for frost to build up on
the Super-Freezer. This comes from
moisture in the air that enters the food
compartment when the door is opened.
When this moisture strikes the cold
surface of the Super-Freezer, it turns
to frost. Removing the frost period­ically
reduces operating costs.
When to remove frost- The speed
with which frost builds up depends
upon the amount of moisture in the
air and how many times you open the
refrigerator door. When the frost
builds up to about 1_4 inch, or the
thickness of a penci l, it should be re­moved
by one of the methods below.
Defrost the FAST way when storing frozen foods
When you are keeping frozen foods, NOT USE ANY SHARP INSTRU-it
is important to defrost as rapidly as MENT TO REMOVE FROST.
possible so that frozen foods can be re- 6. When all frost has melted and has
turned to the Super-Freezer before they
have had a chance to thaw out. Proceed
as follows:
1. Remove frozen foods from free zer
and wrap them in several thicknesses
of newspaper. Place them in some cool
spot in the kitchen.
2. Remove all trays from the freezer.
Remove all foods from Meat-Tender
located beneath the freezer.
3. Turn the Cold-Control to "Off".
4. Place a pan of hot water in the
freezer. An ice tray may be used for
this purpose but the water should then
be warm not HOT as hot water may
damage the waxed surface of the trays.
5. As the frost begins to melt, it will
drop into the Cold Storage Tray. DO
been disposed of, reset the Cold-Con­trol
to "4", wash the Meat-Tender,
place it back in position and return
foods to freezer.
Regular Defrosting
When foods are not being kept in the
Super-Freezer, this slower method may
be used :
1. Follow step "2" above.
2. Set Cold-Control to "Defrost" and
leave in this position overnight, or
until all frost has melted.
3. Follow step "6" above.
NOTE: The best time to clean your
refrigerator is while it is being de­frosted.
See page 10 for cleaning in­structions.
5
Important Note:
6
Not all features shown in illustration
above are provided in every model.
How and Where to Keep Foods
Frozen Foods . .. .. .. Place in Super-Freezer directly on freezer shelf or in Multi­Purpose
Tray. See page 8 for information on freezing foods.
Milk and Tall Bottles . Store on shelf on either side of Super-Freezer. Put milk in
your refrigerator as soon after delivery as possible.
Meats and Poultry . . Meats and Poultry to be kept more than a few days, keep
best when frozen. See page 8. Poultry should be thorough­ly
washed and dressed, then placed in the Multi-Purpose
Tray. Smoked meats may be kept for as long as two weeks.
Fish should always be kept frozen in the Super-Freezer.
Meats and Poultry to be kept for short periods may be stored
in the Meat-Tender.
Regular Foods . .. . . . Butter, leftovers and other foods subject to drying out,
should be stored in covered containers on any convenient
shelf. Cheese should be wrapped in waxed paper for short­time
storage, or in moisture-vapor-proof material for longer
storage. Eggs should never be washed before placing in re­frigerator,
as this removes their protective coating.
Leafy Vegetables . .. Trim, discard undesirable portions, wash thoroughly with
cold water and store in Hydrator. Lettuce, celery and similar
vegetables keep better if stalks and heads are not cut up or
portioned. Carrots, radishes, beets, etc., should be trimmed,
washed, drained and placed in Hydrator. Tomatoes, peppers,
and cucumbers should be washed and wiped dry before
placing in Hydrator. Asparagus and Brussel sprouts should
not be washed until prepared for cooking. They may be
placed on any convenient shelf of your refrigerator.
Fruits . . •..•.•••... Oranges, apples, lemons, grapefruit, grapes, etc., should
be stored in the Hydrator.
T
8
e See page 4 for use of Cold-Control
when frcezmg foods or storing frozen
foods, desserts or salads.
How to
FREEZE FOODS
Freeze foods for longer storage­Foods
that are to be kept for more
than a few days-especially meats
and leftovers-keep better frozen.
Many other types of foods may also
be frozen successfully. These include
fruits and vegetables, poultry, cooked
foods, even cakes, pies and other
baked goods !
Correct wrapping for freezing­Foods
to be frozen should be wrapped
or packaged in waxed paper if to be
stored for few days. For longer peri­ods
use materials made especially for
home freezing. Wrap carefully, as
illustrated at left, being sure to ex­clude
all air.
Using frozen foods-
Frozen meats may be cooked from
the frozen state or thawed before
cooking. If cooked from the frozen
state allow extra cooking time. Cook meats at low temperature , Use
a meat thermometer with roasts and
other large cuts for best results.
Frozen vegetables should be cooked
from the frozen state. Some pre-cooked
frozen foods should be thawed
before warming. Fruits are Often
served while still partially fro zen.
For cooking commercial frozen foods
follow instructions on package.
Keeping
commercially frozen
foods and ice cream
Commercial frozen foods may be kept
for several weeks by placing them in
the Super-Freezer in direct contact with
the top or bottom freezer shelf. Many
kinds of packaged foods may be safely
stored in the Multi-Purpose Tray for
shorter periods of time. Frozen foods
once thawed should not be re-frozen.
Commercial ice creams keep best
when removed from packages and
placed in one of the Quickube Trays
in the Super-Freezer.
How to use your QUICKUBE ice trays
To remove trays-
Pull the tray h andle downward. This
will release the most stubborn tray.
To remove cubes-
Place one hand on top of the tray,
lift tray release lever with other
hand. This will release cubes, two or
a trayful as desired.
Fill trays only two-thirds full of
water. Keep on hand only as many
trays of ice as will actually be needed.
Use the rest of the Super-Freeze~
space for fro zen desserts or frozen
foods. The double-width tray is es­pecially
valuable for making larger
quantities of salads and desserts.
9
Facts about the METER-MISER
What the Meter-Miser is
The Meter-Miser is the heart of your
Frigidaire refrigerator. It is an exclu­sive
Frigidaire feature- quiet, eco­nomical,
trouble-free, and permanently
sealed for protection against dirt, mois­ture
and air. The mechanical system of
your Frigidaire refrigerator is protected
by the 5-year Protection Plan on the
inside back cover of this book.
Oiling
You never have to oil the Meter-Miser.
A lifetime supply is sealed-in and never
needs changing or replenishing.
Refrigerator "Sounds"
The light boiling or bubbling sound,
which may be heard while the refriger­ator
is operating or immedi ately after it
shuts off, is due to the temperature rise
of the liquid refrigerant and is a nor­mal
function of the cooling system.
Location in Room
Your refrigerator will operate much
more efficiently and economically if it
is located away from any source of ex­treme
heat or cold.
If You Should Move
Before moving, the Meter-Miser should
be securely locked in place by tighten­ing
down the shipping nuts. (See illus­tration
below.) These nuts must be
loosened before the refrigerator is again
put in operation.
How to Keep Your Frigidaire Refrigerator Lool<ing Like New
Cabinet Exterior
Wipe with a damp cloth. For more
thorough cleaning use a damp, soapy
cloth. Then rinse and dry well. For
stubborn stains on Dulux-finished cabi­nets,
use Frigidaire Dulux Surface Re­newer*-
or Frigidaire Porcelain Speed
Cleaner* for porcelain finished exte­riors.
Do not use strong gritty soaps,
scouring powders or acids.
Quickube Trays
Wash with soap or warm water­NEVER
hot water. Do not use metal
10
sponges or scouring powders as these
may damage the tray surface and
make ice cubes difficult to remove.
Other Interior Equipment
Use a solution of one teaspoonful of
soda to a quart of warm water. Rinse
with clear water.
Rubber Door Seal
Use water or Frigidaire Nu-Coat* .
*Dttlztx Smface Renewer, Porcelain
Speed Cleaner and Nu-Coat may be
obtained from your Frigidaire Dealer.
STRAWBERRY MERINGUE CAKE
Jen Jo twelve servings
8 egg whites
% teaspoon cream tartar
Va teaspoon salt
2 cups sugar
'!.! tea spoon lemon extract
Add salt to egg whites and whip until foamy. Add cream of
tartar, and continue beating until they hold a point. Fold in
sugar gradually. Add lemon extract. Pour into shallow loaf
pan (approximately· 7 x 11 inches ) lined with wax paper.
Bake in slow oven ( 300 degrees F.) for 45 to 50 minutes.
Lift from pan onto · cake rack and cool. Cut into servings.
Serve with fresh strawberries topped with whipped cream,
garnish with berries. Fresh peaches, or tart fruit, can be used.
BOTH FROZEN AND CHILLED
• Any fresh vegetable or fruit salad must be thoroughly chilled and served on a crisp
salad green if it is to appear and taste its best. Frigidaire provides the proper storage
conditions so necessary for keeping salad materials fresh and crisp until serving time.
Please see page 7 for suggestions on the storage of vegetables, fruits and salad materials.
Frozen salads are quite a delicacy and can be made so easily in Frigidaire's Quickube
Ice Trays. You can freeze an individual salad inside each grid of the tray-then by
merely lifting the lever, the entire grid can be removed, leaving the individual salads
in the tray for use as needed.
Fruit and Vegetable Salad
six servings
1 cup shredded pineapple
% cup celery
% cup row corrals
1 package lemon gelatine
11/2 cups boiling water
Drain the pineapple. Chop the celery and grate
the carrots. Then combine ingredients. Add
boiling water to gelatine and stir until dis­solved.
Allow to cool. Then add ingredients
and pour into individual molds. Place in refrig­erator
to chill, or until mixture has congealed.
Serve on crisp lettuce with creamed mayonnaise.
The servings can be made more attractive by
using pastry bag. Time can be saved by pouring
the mixture into a freezing tray and allowing
to chill until it is completely congealed, but not
frozen. Then cut in squares and serve.
Frozen Tomato Salad
ten to twelve servings
1% pints tomatoes (or tomato puree)
1% teaspoons salt
1 toblespo-:.n sugar
1% tablespoons lemon juice n teaspoon pepper
1 teaspoon onion juice
Combine ingredients and stir until sugar and
salt are thoroughly dissolved. Pour into freez­ing
tray and freeze. Serve on lettuce with may­onnaise
and chopped chives. See page 4 for use
of Cold-Control.
12
Frozen Banana Salad
six to eight servings
2 three-ounce cokes of cream cheese
1 tea spoon salt
'12 cup mayonnaise
Juice of 1 le mon
'h cup crush ed pineapple
2 medium size bananas
'h cup walnut meats
'h cup maraschino cherries in halves
(may be omitted)
1 cup whipping cream
Crisp lettuce leaves
Mix cream cheese with salt, mayonnaise, and
lemon juice ; then add pineapple, sliced bana­nas,
nut meats and maraschino cherries. Fold
in whipped cream and pour into Frigidaire
freezing tray.
When frozen, serve in slices on crisp lettuce
leaves. Garnish with fresh fruit. Fresh, whole
strawberries are very attractive. See page 4 for
use of Cold-Control.
Strawberry Cheese Salad
six to eight servings
1 pint strawberries
2 teaspoons lemon juice
2 tablespoons sugar
4 three-ounce cokes cream cheese
'f2 cup whipping cream
Wash and stem berries. Crush with sugar. Mix
small portion at a time with cream cheese until
it is well mixed. Fold in whipped cream. Pour
into freezing tray and freeze. See page 4 for use
of Cold-Control.
1
Frozen Pineapple Salad
six to eight servings
2 tablespoons flour
1 cup pineapple juice
Y, cup butter
Ya cup sugar
Dr teaspoon salt
1 egg
2 tablespoons lemon tUICe
4 slices pineapple, cut fine
2 oranges
% cup nuts
10 marshmallows
8 marasch ino ch erries
1 pint whipped cream
Make a pas te of flour and pineapple juice, then
gradually add remainder of juice. Add butter,
sugar, and salt. Cook in top of double boiler for
approximately 10 minutes. Then add the egg,
slightly beaten. Continue to cook for a few min­utes,
stirring continually ; then cool and add
lemon juice. Add pineapple, oranges, nuts,
marshmallows and cherries; then fold in the
whipped cream. Pour into Frigidaire freezing
tray and allow to freeze. See page 4 for use of
Cold-Control.
Frigidaire Fruit Salad
six servings
1 three-ounce cake of cream cheese
2 tablespoons cream
'!J cup oil mayonnaise
2 tablespoons lemon juice n teaspoon salt
1 cup canned pineapple
Y, cup pecans
Y, cup Royal Anne cherries
Y, cup maraschino cherries
1 cup orange sections, sliced
2 tablespoons sugar
1 cup whipping cream
Mix cheese thoroughly with two tablespoons of
cream. Add mayonnaise, lemon juice, and salt.
Cut pineapple into small pieces. Chop pecans.
Seed and quarter the cherries. Chop maraschino
cherries. Combine pineapple, cherries, orange
slices, sugar and chopped nuts; then fold in
whipped cream. Pour into Frigidaire freezing
tray and allow to freeze without stirring. See
page 4 for use of Cold-Control. This salad can
be frozen in individual molds for very attractive
servings, varying the garni shings, as described.
Whole maraschino cherries, nuts or whole fresh
strawberries can be used.
Perfection Salad
eight to ten servings
1 cup chopped cabbage
2 cups chopped celery
2 pimi entos
2 fre sh, red or green peppe rs
3 tablespoons gelatine
Y, cup cold water
2 cups boiling water
Y, cup sugar
Y, cup mild vinegar
2 tab lespoons le mon juice
1 tea spoon salt
Prepare vegetable greens, combine and place
in refrigerator to chil l. Soak gelatine in cold
water, then put into boi ling water. Stir until
gelatine is dissoived. Add sugar, vinegar, lemon
juice, and salt. When sugar is dissolved, strain.
When mixture is cooled and begins to set, add
remaining ingredients. Turn into mold or into
Frigidaire free zing tray. Allow to congeal and
thoroughly chi ll. Cut into squares and serve on
crisp lettuce. Dress with mayonnaise.
Tomato Aspic
eight servings
3 cu ps slewed tomatoes
1 onion, sliced
1 stalk celery
1 bay leaf
1 clove
1 teaspoon sugar
Salt
2 table spoons gelati ne
'h cup cold water
Lettuce
Mayonnaise
Cook tomatoes with seasonings. Soak gelatine
in cold water and add to hot mixture. Strain
and allow to cool, then mold in cups about the
size of a tomato. Chill in Frigidaire. Serve on
individual plates on crisp lettuce. Dress with
tablespoon of mayonnaise on top of each mold,
adding a dash of paprika, if desired.
13
HELPFUL HINTS - about frozen desserts
• No longer is it necessary to use whipping cream or prepare a custard in order to make a
dessert with an exceptionally fine texture. Tasty, inexpensive desserts can be made with
coffee cream- with half coffee cream and half milk-or even with milk alone.
In making these desserts there are certain points that must be observed. Complete
information is given with each recipe.
Use of coffee cream
Coffee cream may be used in place of
whipping cream in many frozen desserts
by the following method. Substitute an
equal amount of coffee cream for the com­bined
quantities of whipping and coffee
creams indicated in the recipe. After the
first mixture of ingredients has been
chilled, add the coffee cream and place in
Frigidaire freezing tray until firmly froz­en.
Then remove the contents of the tray
to a very cold mixing bowl and whip with
an electric or hand beater until the mix­ture
becomes light and creamy. Return to
freezing tray and allow to finish freezing
without further agitation.
Coffee cream usually contains 18 or 20
per cent butterfat. It can be used in place
of whipping cream for garnishing des­serts
by first pouring into the freezing tray
and allowing it to freeze before whipping.
After whipping, place in the freezing tray
for additional freezing in order to hold
it in proper consistency until serving time.
Freezing method
Your Frigidaire refrigerator has the Cold­Control
to speed up freezing. The direc­tions
for using it should be followed.
The best method is to set the Cold-Con­trol
at the coldest position approximately
one-half hour before placing the mixture
in the freezer for freezing. This assures
14
colder temperatures in the freezing com­partment,
which results in faster freezing
and better desserts. After the mixture is
completely frozen, the Cold-Control
should be set at an intermediate position
to keep the dessert in the proper consist­ency
until serving time. Important Note:
Please see page 4 for use of Cold-Control.
Mellowing improves desserts
All desserts, regardless of kind or the time
required for freezing, are much improved
in flavor and texture by allowing them
to mellow. Especially is this true for fruit
creams, fruit salads and similar combina­tions.
This is accomplished by allowing
the dessert to remain in the freezing com­partment
at a higher temperature than that
at which it is frozen for some time before
it is served. This temperature is obtained
by setting the Cold-Control at an inter­mediate
position, as described on page 4.
To avoid buttery ta ste
A buttery taste in frozen deserts is usually
caused by one of two things. Either the
cream has been over-whipped or it is too
rich in butterfat. The butterfat content of
whipping cream varies greatly in different
states. In certain localities whipping cream
will contain as high as 40 per cent butter­fat,
making it too rich for a frozen dessert.
In this case, it should be diluted with cof-
fee cream or milk. The standard butterfat
content for whipping cream is 28 per cent.
However, it is possible to whip cream con-taining
only 20 per cent butterfat if it is
first poured into the freezing tray and al­lowed
to chill to the freezing point.
• A great variety of deliCious t rozen creams can be made in the freezing trays of your
refrigerator. It's no trick to make them and by trying some of the following recipes you
will find that tasty, inexpensive desserts can be made without whipping cream.
Remember that proper temperatures for freezing desserts are just as important as the
recipe itself in obtaining the best results.
Vanilla Custard Cream
six to eight servings
% cup g ranulated sugar
2 ta blespoons cor nstarch
1 cup sweet milk
2 egg yolks
n teaspoon sa lt
1 pint coffee cream
2 teaspoons va nilla extra ct
2 egg whites
Mix granulated sugar and cornstarch. Add
scalded milk gradually, stirring constantl y. Cook
in double boiler 25 minutes or, if yo u have an
electric range, use saucepan on LOW or SIM­MER
heat. If time will permit, cooking for one
hour greatly improves the flavor and will make
for a better texture in the frozen dessert. Stir sev­eral
times during cooking process. Combine with
well-beaten egg yolks. Cook for five minutes
or until thick, stirring constantl y. Cool, add salt,
cream. Pour into freezing tray. When frozen re­move
to bowl, add vanilla, and whip with elec­tric
or hand beater until mix becomes light and
creamy. Then carefully fold in stiffly beaten egg
whites. Return quickly to freezing tray and
allow to finish freezing. See page 4 for instruc­tions
on use of Cold-Control.
Fresh Peach Cream
eight to ten servings
2 cu ps fresh pe a ch pulp
1 cup granu la ted suga r
1 table spoon lemon juice
11h cups coffee cream
1 o r 2 dro ps almond extra ct
Combine the peach pulp, sugar, lemon JUICe.
Add the coffee cream. Pour into freezing tray.
When frozen, remove to bowl. Add almond ex­tract
and whip with an electric or hand beater
until mix becomes light and creamy. Return
quickly to freezing tray and allow to fi nish
freezing. See page 4 for use of Cold-Control.
15
Chocolate Cream
six to eight s11rvingi
3,4 cup granulated sugar
2 tablespoons cocoa n tea spoon salt
% cup hat water
I '/2 pints coffee cream
2 teaspoons vanilla
Mix sugar, cocoa, and salt thoroughly. . •t
water. Heat until sugar is thoroughly 2 .d
and continue cooking for approximately > ••• in­utes.
Remove from range and partially cool.
Add cream and pour into Frigid~ire freezing
tray and allow to freeze firmly. Femove to mix­ing
bowl, add vanilla and whip with electric or
hand beater until mixture becomes light and
creamy. Return quickly to Frigidaire freezing
tray and allow to finish freez ing. See page 4
for use of Cold-Control.
Caramel Cr.eam
eight to ten servings
2JJ cup granulated sugar
I cup water
'fa teaspoon salt
I Y, tablespoons flour
2 egg yolks
I pint coffee cream
Caramelize sugar by heating until sugar is
melted and hecomes light brown in color. Add
water and cc. . :C until caramelized sugar is dis­solved.
Mix salt and flour thoroughly and com­bine
with caramel mixture, stirring constantly
and slowly. Cook for 15 minutes or until
thickened, continuing the stirring. Combine
with beaten egg yolks in double boiler. If you
have an electric range, merely use saucepan on
LOW or SIMMER heat. Cook slowly for 5 min­utes
or until thick, stirring constantly. Cool. Add
salt and cream. Pour into freezing tray. When
frozen, remove to !:Jowl, add vanilla and whip
with electric or hand beater until mix becomes
light and creamy. Return quickly to freezing
tray to finish freezing. See page 4 for instruc­tions
on use of Cold-Control.
N ote: Care should be given in caramelizing that
the sugar is not allowed to cook beyond the
caramel state, resulting in a bitter taste.
Caramel Nut Cream
Add 1/z cup chopped English walnuts and pecans
to tne preceding recipe. The nuts can be folded
into the mix <•er the whipping proce:
16
Peppermint Stick Candy Cream
ten to twelve servings
% lb. or I cup of crushed
pepperm int stick candy
I '12 cups tap .i lk
n tea spoon salt
I '12 cups coffee cre am
Dissolve candy in hot milk over fire, or on
LOW or SIMMER heat if you have an electric
range. Add sa lt, coffee cream and pour into
freezing tray. Freeze until quite firm, then re­move
to mixing bowl and beat with electric or
hand whip until mix is light and creamy.
(Don't over whip.) Return to freezing tray
quickly and allow to finish freezing. See page
4 for instructions on use of Cold-Control.
Note: This dessert can be made without cream,
using top milk if desired.
Vanilla Cream
six to eight servings
3 cups milk (or 2 cups coffee cream and
I cup milk)
can (I '12 cups) sweetened condensed milk
tablespoon Ieman juice
tablespoon van illa
Heat one cup of milk. Add the can of con­densed
milk and blend. Then add remaining two
cups of milk and lemon juice. Pour into freezing
tray and freeze. When frozen, remove to bowl';
add vanilla and whip with electric or hand
beater until mix becomes light and creamy. Re­turn
to freezing tray and allow to finish freezing,
See page 4 for use of Cold-Control.
Maple Nut Cream
six to eight servings
Prepa:·e one recipe of Vanilla Cream and freeze
to the whipping stage. Substitute one-half tea­spoon
maple-nut flavoring for vanilla. Whip
with electric or hand beater until mix becomes
light and creamy. Fold in one-half cup of
chopped pecan meats. Return to free zing tray
and finish freezing. See page 4 for instructions
on use of Cold-Control.
Strawberry Cream
Prepare one recipe of Vanilla Cream and freeze
to the whipping stage. Whip one cup of frozen
strawberries and add one tablespoon lemon juice.
Then add the unwhipped vanilla cream from
the freezing tray and whip all together with an
electric or hand beater until mix becomes light
and creamy. Return to froezing tray and finish
f reezing. See page 4 for use of Cold-Control.
fresh Strawberry Cream
eight to ten servings
1 pint fresh strawberries
(measure after cleaning)
1 cup sugar
1 ·tablespoon lemon juice
2 cups coffee cream
Crush berries and add sugar. Combine with
lemon juice, coffee cream. Pour into fre ezing
tray. When frozen remove to bowl and whip
with electr · or hand beater until mix becomes
light and creamy. Return quickly to freezing
tray and allow to finish freezing. See page 4 for
use of Cold-Control.
Maple Cream
eight to ten servings
1 cup maple syrup
1'12 tablespoons flour
% cup water
2 egg yolks
-ftr teaspoon salt
1 teaspoon lemon juic ..
1 pint coffee cream
1 teaspoon vanilla
Note: If you have an electric range, use sauce­pan
and cook on LOW or SIMMER heat,
otherwise use double boiler.
Heat the syrup. Make a paste of the flour and
water. Add hot syrup to paste, stirring con­stantly.
Cook for about ten minutes, or until
thickened. Add syrup mixture to well-beaten
egg yolks and return to saucepan or double
boiler and continue to cook, stirring constantly
until it reaches the consistency of thin custard.
Cool Add salt, lemon juice and cream. Pour
in· zing tray. When frozen, remove to
bo\ jd vanilla and whip with an electric
or hand beater until mix becomes light and
creamy. Return quickly to freezing tray and
allow to fini sh fr eezing. See page 4 for instruc­tions
on use of Cold-Control.
Mocha Cream
eight to ten servings
2'12 tea spoons in stant coffee
2 cups sweet milk
1 '12 tablespoons flour
%cups granulated sugar n tea spoon salt
2 egg yolks
1 cup coffee cream
Dissolve coffee in one cup of hot milk. Mix
flour and gran ulated sugar; add slowly 1 cup
scalded milk and cook in double boi ler for
about 15 minutes. If you have 'In electric range,
cook in saucepan on LOW or SIMMER heat.
Combine with sa lt and well-beaten egg yolks.
Cook for about 5 minutes, stirring constantly.
Allow to cool. Add first mixture. Add coffee
cream. Pour int J fr eezing tray. When frozen,
remove to m' ,:ng bowl and whip with electric
or hand bea :!r until mix becomes light and
creamy. Return to freezing tray and allow to
finish freezing without further stirring. See pr.ge
4 f01 ,··o of Cold-Control.
.17
• Sherbets are distinguished from Ices in
that they contain fruit juices with the ad­dition
of milk or cream, while Ices contain
mainly fruit juices and water.
These desserts are easily prepared and ex­cellent
results will be obtained when direc­tions
are followed closely.
Orange Cream Sherbet
six to eight servings
% cup granulated sugar
% cup water
Grated rind of 1 orange
1% cups orange juice
1 tablespoon le mon juice
% cup coffee cream
t'e- teaspoon salt
Cook sugar and water slowly for ten minutes.
Add grated rind to syrup and continue cooking
for several minutes. Strain. Add syrup to fruit
juices. Cool. Pour into freezing tray and allow
to freeze. When frozen, remove to bowl and
whip with electric or hand beater until mix
becomes light and creamy. Add coffee cream.
Pour into freezing tray and fini sh freezing. If
ingredients shou ld separate, stir mixture again
with a spoon. See page 4 for instructions on use
of Cold-Control.
Strawberry Ice
six to eight servings
1 pint fresh strawberries
(measured after cleaning)
1 cup sugar
Juice of 'h lemon
% cup water
Crush the berries. Add sugar, lemon juice, and
water. Press through fine sieve. Pour into Frig­idaire
freezing tray and freeze firm. Remove to
mixing bowl and whip until very light. Return
quickly to freezing tray and allow to finish
freezing. (Vary the sugar as the fruit requires.)
See page 4 for use of Cold-Control.
18
Pineapple Milk Sherbet
six to eight servings
% cup granulated sugar
% cup pineapple juice
1 tablespoon lemon juice
1 teaspoon grated lemon rind
1 pint milk
Combine sugar, pineapple juice, lemon JUICe,
and lemon rind. Add the milk and stir until the
sugar is thoroughly dissolved. Pour into Frigid­aire
freezing tray and freeze firm. Remove to
mixing bowl and beat until mixture is light and
creamy. Return quickly to freezing tray and
finish freezing. See page 4 for instructions on
use of Cold-Control.
Cranberry Ice
six to eight servings
11h cups sugar
3 cups water
1 lb. cranberries
Grated rind of 1 orange
Juice of 1 orange
Combine sugar and water and cook for five min­utes.
Add cranberries. Cook for five minutes
after they have reached the boiling point. Strain
and cool. Add grated rind and juice of 1 orange.
Pour into tray, and freeze. Stir with wooden
fork in the tray, or remove frozen mix to mix­ing
bowl and beat until light and creamy. Re­turn
to freezing tray and finish freezing without
stirring. See page 4 for use of the Cold-Control.
•
·
Lemon Milk Sherbet
six to eight servings
1 ~ cups granulated sugar
% cup lemon juice
Grated rind of 1 lemon
'II teaspoon lemon extract
1 pint milk
Combine sugar, lemon juice, lemon rind, and
flavoring. Add milk and stir until the sugar is
thoroughly dissolved. Pour into Frigidaire
freezing tray and freeze firm . Remove to mixing
bowl and beat with electric or hand beater until
mixture becomes light and creamy. Return
quickly to freezing tray and allow to finish
freezing. See page 4 for use of Cold-Control.
Raspberry Freeze
about six servings
1 cup sugar
2 cups hot water
1 quart fresh raspberries
(measure afte r cleaning)
4 tablespoons lemon juice
4 tablespoons orange juice
'II teaspoon salt
Cook the sugar and hot water together for about
5 minutes; add raspberries (which have been
run through a puree strainer) , fruit juices and
sa lt. Cool. Pour into freezing tray and freeze.
Remove from tray, whip with an electric or hand
beater and return to tray to finish freezing. See
page 4 for use of Cold-Control.
Apricot Sherbet
eight to ten servings
V2 cup water
',4 cup granulated sugar
1 cup apricot pulp
1 V2 tablespoons lemon juice
1 cup apricot juice
-fir teaspoon salt
'h cup top milk
Cook water and sugar slowly for teo minutes.
Cool. Run apricots through puree strainer. Add
lemon juice, apricot juice, salt and syrup, and
V2 cup top milk. Pour into freezing tray and
freeze until firm. Remove to mixing bowl and
whip with electric or hand beater until mix be­comes
light and creamy. Return to tray and
finish freezing. See page 4 for instructions on
use of Cold-Control.
Lime Ice
four to six servings
% cup sugar
-fir teaspoon salt
1 pint water
V2 cup lime juice
Green food coloring
Cook sugar, salt and water slowly for ten min­utes.
Add to strained lime juice. Cool. Add
green food coloring. Pour into Frigidaire freez­ing
tray and freeze firm . Remove to mixing bowl
and beat until mixture is very light. Return to
Frigidaire and finish freezing. See page 4 for
use of Cold-Control.
Lemon Ice
four to six servings
% cup g ranulated sugar
1 pint water
'h cup lemon juice
n teaspoon salt
Cook sugar and water slowly for ten minutes.
Cool. Add to strained lemon juice; add salt ;
pour into tray and freeze firm. Remove to mix­ing
bowl and beat with electric or hand beater
until mixture becomes light and creamy. This
should be done as quickly as possible, in order
to prevent melting. Return to freezing tray and
allow to freeze without further agitation. See
page 4 for use of Cold-Control.
19
Mousses retain their popularity because they are so simply and easily prepared.
Whipped cream forms the base of these desserts and stirring is unnecessary during the
freezing process.
Parfaits are rightly regarded as a very rich delicacy. They are served only when the
occasion ~calls for something very attractive and when calories can be disregarded. The
parfait itself is very easily prepared and the same method of preparation is applicable
to each recipe. Parfaits are most acceptable when served with strawberries, raspberries
or other fruit. However, fl avored syrups with nuts are very good substitutes-garnish­ing
with maraschino cherries when desired.
Novelty Desserts-Many times you will want to serve something just a little different;
maybe a special dinner dessert, afternoon or evening refreshments, or that " dessert
bridge" you have been planning for some time. On these pages are a number of sug­gestions
to help you in planning for these occasions.
Apricot Mousse
ten lo twelve servings
1 large can apricots or
2 'f4 cups apricot pulp
2 egg whi tes
1 1j, cups crea m, whi pped
1j, cup sugar
Drain the contents of can of apri cots and force
through a sieve. There should be 2l.f.i cups of
apricot pulp. Place in freezing tray and allow
to remain for 45 minutes . Remove from the
tray and turn into a bowl containing the un­beaten
egg whites. Beat until light and fluffy.
Whip cream, gradually adding sugar. Fold the
cream into the beaten apricots and eggs. Return
to the tray and freeze without stirring.
Strawberry Mousse
ten servings
1 pint strawberries
1 cup granulated sugar
2 teaspoons lemon juice
2 cups whipping cream
2 egg whites n teaspoon salt
Wash and stem berri es. Add sugar and crush.
Heat until sugar is di ssolved . Strain and chill.
Add lemon juice to berry mixture. Fold in
whipped cream and stiffly beaten egg whites to
which salt has been added. Pour into freezing
tray, molds or individual cups. Freeze without
20
stmmg . See page 4 for use of Cold-Control.
This dessert is very attractive when frozen in
silver cups, and decorated with whipped cream
or whole, fresh berries.
Butterscotch Parfait
ten to twelve servings
% cup brown sugar
2 tabl espoons butter
1j, cup water
4 egg yolks
1 pint whipping cream n te a spoon salt
2 teaspoons vanilla
Combine sugar and bu tter. Heat until melted.
Cook for one minute. Add water; cook until
butterscotch is melted . Add syrup mixture sbwly
to beaten egg yolks. Cook in double boiler until
light and fluffy. If you have an electric range,
cook in saucepan on LOW or SIMMER hea t.
Chill. Add whipped cream, salt, and vanilla.
Pour into freez ing tray or individual cups.
Freeze without stirring . Chopped nuts may also
be added. See page 4 for use of Cold-Control.
Frozen Crumb Cake
four to six servings
1 cup whipping cream
2 cups sponge cake broken in small portions
(Any left-over ca ke can be used. Angel food
cake is de licious served in this manner)
% cup chopped English walnuts
Whip cream and combine with cake. This
should be tossed together with a fork. Add
chopped nuts and pour into freezing tray.
Freeze without stirring. Slice for serving.
Fruit may be added to the above recipe if
desired, either frozen with the cake or chilled
and served with the frozen cake. Maraschino
cherries may be added. This is an excellent way
of using those unused portions of cake and
small portions of fruit.
Chocolate Cookie Dessert
six to eight servings
18 th in chocolate coo kies
(1 112 inches in diameter)
1 pint whi pping cream
2 teaspoons vani lla
Whip cream and add va nill a. Spread one table­spoon
on one cookie and press another on top.
After four or five cookies have been added, lay
the stack on edge lengthwise in the center of
the freezing tray; complete the roll; then com­pletely
cover with remainder of whipped cream.
Pia e in Frigidaire on a shelf for several hours,
allowing cookies to absorb some of the moisture
from the cream. Garnish with maraschino
cherries or chocolate shot. Place in freezing com­partment
and allow to thoroughly chill or
freeze. When freezing, please see page 4 for
use of Cold-Contro l. Serve in diagonal slices
and add a small portion of chocolate sauce to
each serving.
Variation: Ginger cookies may be used the
same a> chocolate cookies, and served without
chocolate sauce.
Chocolate Bavarian Cream
ten servings
tabl espoon gelatine
V.. cup cold water
1 '12 squares chocolate
% cup sugar n teaspoon salt
'12 cup hot milk
1 pint whi pping cream
1 teaspoon vani lla
6 lady fingers
Soak gelatine in cold water. Melt chocolate in
top of double boiler and add sugar, salt, and
hot milk. If you have an electric range, use
saucepan on LOW or SIMMER heat. Cook for
a few minutes. Add gelatine to hot chocolate
mixture. Cool until it begins to thicken. Beat
with beater until mixture becomes very light.
Fold in whipped cream. Add vanill a. Line a
mold with lady fingers. Pour in cream mixture.
Place in Frigidaire freezer to chi ll . When des­sert
has set, remove to a plate and decorate
with whipped cream before serving.
Angel Parfait
eight to ten servings
V.. cup water
1 cup sugar
2 egg whites n teas poon salt
2 teaspoons vanilla
1 pint whi pping cream
Cook water and sugar slowly without stlrnng
until it spins a thread ( 236° F). Combine slowly
with stiffly beaten egg whites to which salt
has been otdded. Continue to beat until thick.
Cool. Add va nilla; combine with the chilled
whipped cream. Pour into Frigidaire freezing
tray. Freeze without stirring. See page 4 for
use of Cold-Control.
This should be served with crushed fruit.
When served in parfait glasses, add whipped
cream and garnish with grapes, preserved
cherries, or other fruit.
Maple Parfait
eight to ten servings
% cup maple syrup
3 eggs, se parated
1112 cups whipping cream n teaspoon sa lt
1 tea spoon vanilla
Heat syrup in double boiler, or, if you have an
electric range, merely use saucepan on LOW or
SIMMER hea t. Add syrup slowly to well ­beaten
egg yolks and cook for several minutes
on LOW or SIMMER heat, or in a double
boiler. Beat with a rotary beater. Pour into
stiffly bea ten egg whites. Chill thoroughly.
Add whipped cream, salt, and vanilla to cus­tard.
Add a few drops of maple extract if a
stronger flavor is des ired. Mix thoroughly and
pour into freezing tray. Freeze without stirring.
Garnish with whipped cream and chopped
nuts. See page 4 for instructions on use of
Cold-Control.
21
Now-meet the rest of the Frigidaire family
22
e The beauty, convenience, and efficiency reflected in every detail of your new
refrigerator are characteristic of all Frigidaire appli ances for your kitchen and laundry.
Frigidaire products are made only by General Motors, and these two great names
give you double assurance of advanced design, dependable performance, and out­standing
value.
Frigidaire-for more than a quarter-century th e greatest name in refrigeration.
General Motors- world leader in the field of precision manufac turing.
Refr ig erato rs • Electric Ranges • Hom e Freezers
Air Conditioning • Com merci al Refr ig eration
We warrant tbis Frigidaire re frigerator to be free from de fects in material and
workmanship under normal use and service.
5-YEAR WARRANTY ON SEALED-IN MECHANICAL
UNIT - At any time within five ,,ean from the
date of delivery to tbe 01·iginal purcbaser, we
will repair or •·eplace without cost to the owner
or user tbe Sealed-in Mechanical Unit {consist­ing
of tbe condenser, refrigerant control, free zer,
Mete1·-Miser compressor unit, and tubing used
to connert tbis equipment as sbown in black in
tbe illustration at the rigbt }, or any part the•·eof,
provided our examination sbows that sucb appa­ratus
is defective. Tbis 5-Year IVarranty applies
only to tbe Setded-in Mecbanical Unit. All otber
parts of the refrige•·ator, including the tempera-ture
control and starting relay, are covered only by tbe 1-Year If' arranty.
1-YEAR WARRANTY ON ENTIRE REFRIGERATOR - At any time within one year from
tbe date of delivery of this Frigidaire ref•·ige•·ator to the o1'igi1Ml pm·chaser, we
will •·epair or replace without cost to the owner or user any pm·t or parts of tbe
(~~S~~ re frigerator, /Jrovided our exmninati01z shows such part or parts to be defective.
Tbese wtnTanties do 1zot apply to light bulbs- or to any fJart of the Frigidaire
t·ef•·igerator which has been subject to misuse, 12eglect, rdteration, accident, or to
damage caused by transportation after the original installation- or to mzy dam­age
caused by flood, fi•·e or acts of God. Se,.vice calls, other than those cove1·ed by
conditions specified in these warranties as our 1'esponsibility will be made at the
expense of the user. These warrmzties apply only to refrige•·atOJ'S installed in
Canada. ·
PRODUCTS OF CANADA LIMITED, LEASIDE, ONTARIO
CABINET SERIAL NO·--------------
MECHANICAL UNIT SERIAL NO. _________ ~!~~~
DEALER'S NAME & TELEPHONE. __________ _
{ Removal of the original Serial Numbers from mechanical unit or
cabinel voids Ibis Protection Plan i11 ils mtirety.}
Pc. No. 5853383
A.P . 9265-4-49
~
"-~~7
Division of General Motors Builds a
Complete line of Dependable Products
for farm and city homes, stores,
restaurants, offices and
factories.

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The University of North Carolina at Greensboro, University Libraries, PO Box 26170, Greensboro NC 27402-6170, 336.334.5304

Full-text

·- .,;
How to use and enjoy your
It's YOU.,_,
SPECIAL COLLECT IONS & R ARE BOOKS
WALTER CLINTON jACKSON LIBRARY
THE UNIVERSITY OF N ORTH CAROLINA AT GREENSBORO
HOME ECONOMICS PAMPHLIITS COLLECTION
Gift of Paul and janice Hessling
- - for a better way of living!
__..--·-·
~·
There's many a treat in store for you with your new Frigidaire
refrigerator- new convenience-new economy-new beauty- and a
new feeling of comfort in knowing your foods are being kept safely.
You can enjoy all these advantages with the knowledge th at
they are yours for years to come, for your Frigidaire refrigerator
is backed by two great names-FRIGIDAIRE, pioneer refrigerator
manufacturer, and GENERAL MOTORS, world-famous design and
mass production organization. More than 10 million refrigerating
units already built give you the added assurance that you have
purchased the fin est refrigerator money can buy.
This booklet has been prepared to help you get the most benefit
from your refrigerator. We hope you will take the time to read this
book completely. Then keep it handy for reference to answer
questions that may occur to you from time to time.
2
Where to find information
Cold-Control
How and when to adjust, Page 4
Ice Trays
How to use, Page 9
Super-Freezer
How to freeze foods and store
frozen foods, Page 8
How to defrost, Page 5
Multi-Purpose Tray
How to use, Page 7
Meat-Tender
How to use for storage, Page 7
How to use for defrosti ng,
Page 5
Hydrator
What to keep in it, Page 7
Meter-Miser
What it is and does, Page 10
Other helpful information included in this booklet
Cleaning Your Refrig erator ................. . . ... . .. . . ......•..... . . .• .... .. .
Food Storage-What to keep and where ...
Vacation-What to do with you r refrigerator when you go on vacation . . . ..• .. ... .. .
Moving-How to prepare your refrigerator if you move .. .... ... .... . ...... . .... .
Placement-Tips on the best place to put your refrigerator . ...... . .. .... ......•...
Recipes-Frozen Salads .. . .. . . ... ... .. ..... ........ . ....••............•... ..
-Desserts .......... . ..... •.... .. ...... • •...... .•.....•.. · · · · • · · · · · ·
Frigidaire 5-year Protection Plan .. • .. . .... ........ .. ... ••... .. .... . ....... . .
Page
Page
Page
Page
Page
Page
Page
Page
10
7
4
10
10
12
14
23
IMPORTANT: •
The illustrations shown in this book may
not be of your model Frigidaire refriger­ator.
However, the instructions contained
in this book apply to the model you have.
3
How to use the
COLD-CONTROL
Under norm al conditions , your
Frigidaire refrigerator will automati­cally
provide the right temperature for
keeping foods good to eat. However,
for special purposes, temperatures
which are lower than normal may be
required. These are described below.
The Cold-Control is located at the
upper right hand corner of the food
compartment. To change the setting
of the Cold-Control, simply turn to­wards
you for colder temperatures,
away. from you for warmer tempera­tures.
For use of "Defrost" and "OFF"
positions see next page.
For normal use- Leave the Cold­Control
on Number " 1". Even in hot
summer weather this setting will be
satisfactory because your Frigidaire re­frigerator
automatically adjusts itself
for changes in kitchen temperatures.
For fast ice freezing- Set the Cold­Control
on Number "7". This pro­vides
fast freezing. After the ice
has frozen, turn the Cold-Control
back to its normal setting.
For freezing desserts, salads and
other foods- Set the Cold-Control
on Number "7," until dessert or salad
has froze~ to the desired consistency.
Then turn back to Number "3" or "4."
4
For keeping frozen foods- When
you keep commercially frozen foods
or commercial ice cream in the Super­Freezer,
leave the Cold-Control on
Number "3" or "4" as long as the foods
are to be kept frozen. To thaw foods,
place packages on one of the food
compartment shelves for 24 to 48
hours. Remove entirely from the re­frige~
ator for fast thawing.
Vacation Setting- When you 're
away from home for a number of
days and foods are to remain in your
Frigidaire refrigerator, set the Cold­Control
on one of the economy posi­tions
"A," "B," or " C." This will main­tain
a satisfactory temperature because
the cabinet door will not be opened, and
no warm foods will be placed in the
food compartment. If no foods are to
remain in the refrigerator, remove the
electrical cord from the outlet, remove
all foods and ice trays, and leave door
open. This allows food compartment to
air out.
How and when to
DEFROST
It is normal for frost to build up on
the Super-Freezer. This comes from
moisture in the air that enters the food
compartment when the door is opened.
When this moisture strikes the cold
surface of the Super-Freezer, it turns
to frost. Removing the frost period­ically
reduces operating costs.
When to remove frost- The speed
with which frost builds up depends
upon the amount of moisture in the
air and how many times you open the
refrigerator door. When the frost
builds up to about 1_4 inch, or the
thickness of a penci l, it should be re­moved
by one of the methods below.
Defrost the FAST way when storing frozen foods
When you are keeping frozen foods, NOT USE ANY SHARP INSTRU-it
is important to defrost as rapidly as MENT TO REMOVE FROST.
possible so that frozen foods can be re- 6. When all frost has melted and has
turned to the Super-Freezer before they
have had a chance to thaw out. Proceed
as follows:
1. Remove frozen foods from free zer
and wrap them in several thicknesses
of newspaper. Place them in some cool
spot in the kitchen.
2. Remove all trays from the freezer.
Remove all foods from Meat-Tender
located beneath the freezer.
3. Turn the Cold-Control to "Off".
4. Place a pan of hot water in the
freezer. An ice tray may be used for
this purpose but the water should then
be warm not HOT as hot water may
damage the waxed surface of the trays.
5. As the frost begins to melt, it will
drop into the Cold Storage Tray. DO
been disposed of, reset the Cold-Con­trol
to "4", wash the Meat-Tender,
place it back in position and return
foods to freezer.
Regular Defrosting
When foods are not being kept in the
Super-Freezer, this slower method may
be used :
1. Follow step "2" above.
2. Set Cold-Control to "Defrost" and
leave in this position overnight, or
until all frost has melted.
3. Follow step "6" above.
NOTE: The best time to clean your
refrigerator is while it is being de­frosted.
See page 10 for cleaning in­structions.
5
Important Note:
6
Not all features shown in illustration
above are provided in every model.
How and Where to Keep Foods
Frozen Foods . .. .. .. Place in Super-Freezer directly on freezer shelf or in Multi­Purpose
Tray. See page 8 for information on freezing foods.
Milk and Tall Bottles . Store on shelf on either side of Super-Freezer. Put milk in
your refrigerator as soon after delivery as possible.
Meats and Poultry . . Meats and Poultry to be kept more than a few days, keep
best when frozen. See page 8. Poultry should be thorough­ly
washed and dressed, then placed in the Multi-Purpose
Tray. Smoked meats may be kept for as long as two weeks.
Fish should always be kept frozen in the Super-Freezer.
Meats and Poultry to be kept for short periods may be stored
in the Meat-Tender.
Regular Foods . .. . . . Butter, leftovers and other foods subject to drying out,
should be stored in covered containers on any convenient
shelf. Cheese should be wrapped in waxed paper for short­time
storage, or in moisture-vapor-proof material for longer
storage. Eggs should never be washed before placing in re­frigerator,
as this removes their protective coating.
Leafy Vegetables . .. Trim, discard undesirable portions, wash thoroughly with
cold water and store in Hydrator. Lettuce, celery and similar
vegetables keep better if stalks and heads are not cut up or
portioned. Carrots, radishes, beets, etc., should be trimmed,
washed, drained and placed in Hydrator. Tomatoes, peppers,
and cucumbers should be washed and wiped dry before
placing in Hydrator. Asparagus and Brussel sprouts should
not be washed until prepared for cooking. They may be
placed on any convenient shelf of your refrigerator.
Fruits . . •..•.•••... Oranges, apples, lemons, grapefruit, grapes, etc., should
be stored in the Hydrator.
T
8
e See page 4 for use of Cold-Control
when frcezmg foods or storing frozen
foods, desserts or salads.
How to
FREEZE FOODS
Freeze foods for longer storage­Foods
that are to be kept for more
than a few days-especially meats
and leftovers-keep better frozen.
Many other types of foods may also
be frozen successfully. These include
fruits and vegetables, poultry, cooked
foods, even cakes, pies and other
baked goods !
Correct wrapping for freezing­Foods
to be frozen should be wrapped
or packaged in waxed paper if to be
stored for few days. For longer peri­ods
use materials made especially for
home freezing. Wrap carefully, as
illustrated at left, being sure to ex­clude
all air.
Using frozen foods-
Frozen meats may be cooked from
the frozen state or thawed before
cooking. If cooked from the frozen
state allow extra cooking time. Cook meats at low temperature , Use
a meat thermometer with roasts and
other large cuts for best results.
Frozen vegetables should be cooked
from the frozen state. Some pre-cooked
frozen foods should be thawed
before warming. Fruits are Often
served while still partially fro zen.
For cooking commercial frozen foods
follow instructions on package.
Keeping
commercially frozen
foods and ice cream
Commercial frozen foods may be kept
for several weeks by placing them in
the Super-Freezer in direct contact with
the top or bottom freezer shelf. Many
kinds of packaged foods may be safely
stored in the Multi-Purpose Tray for
shorter periods of time. Frozen foods
once thawed should not be re-frozen.
Commercial ice creams keep best
when removed from packages and
placed in one of the Quickube Trays
in the Super-Freezer.
How to use your QUICKUBE ice trays
To remove trays-
Pull the tray h andle downward. This
will release the most stubborn tray.
To remove cubes-
Place one hand on top of the tray,
lift tray release lever with other
hand. This will release cubes, two or
a trayful as desired.
Fill trays only two-thirds full of
water. Keep on hand only as many
trays of ice as will actually be needed.
Use the rest of the Super-Freeze~
space for fro zen desserts or frozen
foods. The double-width tray is es­pecially
valuable for making larger
quantities of salads and desserts.
9
Facts about the METER-MISER
What the Meter-Miser is
The Meter-Miser is the heart of your
Frigidaire refrigerator. It is an exclu­sive
Frigidaire feature- quiet, eco­nomical,
trouble-free, and permanently
sealed for protection against dirt, mois­ture
and air. The mechanical system of
your Frigidaire refrigerator is protected
by the 5-year Protection Plan on the
inside back cover of this book.
Oiling
You never have to oil the Meter-Miser.
A lifetime supply is sealed-in and never
needs changing or replenishing.
Refrigerator "Sounds"
The light boiling or bubbling sound,
which may be heard while the refriger­ator
is operating or immedi ately after it
shuts off, is due to the temperature rise
of the liquid refrigerant and is a nor­mal
function of the cooling system.
Location in Room
Your refrigerator will operate much
more efficiently and economically if it
is located away from any source of ex­treme
heat or cold.
If You Should Move
Before moving, the Meter-Miser should
be securely locked in place by tighten­ing
down the shipping nuts. (See illus­tration
below.) These nuts must be
loosened before the refrigerator is again
put in operation.
How to Keep Your Frigidaire Refrigerator Lool ••• in­utes.
Remove from range and partially cool.
Add cream and pour into Frigid~ire freezing
tray and allow to freeze firmly. Femove to mix­ing
bowl, add vanilla and whip with electric or
hand beater until mixture becomes light and
creamy. Return quickly to Frigidaire freezing
tray and allow to finish freez ing. See page 4
for use of Cold-Control.
Caramel Cr.eam
eight to ten servings
2JJ cup granulated sugar
I cup water
'fa teaspoon salt
I Y, tablespoons flour
2 egg yolks
I pint coffee cream
Caramelize sugar by heating until sugar is
melted and hecomes light brown in color. Add
water and cc. . :C until caramelized sugar is dis­solved.
Mix salt and flour thoroughly and com­bine
with caramel mixture, stirring constantly
and slowly. Cook for 15 minutes or until
thickened, continuing the stirring. Combine
with beaten egg yolks in double boiler. If you
have an electric range, merely use saucepan on
LOW or SIMMER heat. Cook slowly for 5 min­utes
or until thick, stirring constantly. Cool. Add
salt and cream. Pour into freezing tray. When
frozen, remove to !:Jowl, add vanilla and whip
with electric or hand beater until mix becomes
light and creamy. Return quickly to freezing
tray to finish freezing. See page 4 for instruc­tions
on use of Cold-Control.
N ote: Care should be given in caramelizing that
the sugar is not allowed to cook beyond the
caramel state, resulting in a bitter taste.
Caramel Nut Cream
Add 1/z cup chopped English walnuts and pecans
to tne preceding recipe. The nuts can be folded
into the mix chocolate cookies, and served without
chocolate sauce.
Chocolate Bavarian Cream
ten servings
tabl espoon gelatine
V.. cup cold water
1 '12 squares chocolate
% cup sugar n teaspoon salt
'12 cup hot milk
1 pint whi pping cream
1 teaspoon vani lla
6 lady fingers
Soak gelatine in cold water. Melt chocolate in
top of double boiler and add sugar, salt, and
hot milk. If you have an electric range, use
saucepan on LOW or SIMMER heat. Cook for
a few minutes. Add gelatine to hot chocolate
mixture. Cool until it begins to thicken. Beat
with beater until mixture becomes very light.
Fold in whipped cream. Add vanill a. Line a
mold with lady fingers. Pour in cream mixture.
Place in Frigidaire freezer to chi ll . When des­sert
has set, remove to a plate and decorate
with whipped cream before serving.
Angel Parfait
eight to ten servings
V.. cup water
1 cup sugar
2 egg whites n teas poon salt
2 teaspoons vanilla
1 pint whi pping cream
Cook water and sugar slowly without stlrnng
until it spins a thread ( 236° F). Combine slowly
with stiffly beaten egg whites to which salt
has been otdded. Continue to beat until thick.
Cool. Add va nilla; combine with the chilled
whipped cream. Pour into Frigidaire freezing
tray. Freeze without stirring. See page 4 for
use of Cold-Control.
This should be served with crushed fruit.
When served in parfait glasses, add whipped
cream and garnish with grapes, preserved
cherries, or other fruit.
Maple Parfait
eight to ten servings
% cup maple syrup
3 eggs, se parated
1112 cups whipping cream n teaspoon sa lt
1 tea spoon vanilla
Heat syrup in double boiler, or, if you have an
electric range, merely use saucepan on LOW or
SIMMER hea t. Add syrup slowly to well ­beaten
egg yolks and cook for several minutes
on LOW or SIMMER heat, or in a double
boiler. Beat with a rotary beater. Pour into
stiffly bea ten egg whites. Chill thoroughly.
Add whipped cream, salt, and vanilla to cus­tard.
Add a few drops of maple extract if a
stronger flavor is des ired. Mix thoroughly and
pour into freezing tray. Freeze without stirring.
Garnish with whipped cream and chopped
nuts. See page 4 for instructions on use of
Cold-Control.
21
Now-meet the rest of the Frigidaire family
22
e The beauty, convenience, and efficiency reflected in every detail of your new
refrigerator are characteristic of all Frigidaire appli ances for your kitchen and laundry.
Frigidaire products are made only by General Motors, and these two great names
give you double assurance of advanced design, dependable performance, and out­standing
value.
Frigidaire-for more than a quarter-century th e greatest name in refrigeration.
General Motors- world leader in the field of precision manufac turing.
Refr ig erato rs • Electric Ranges • Hom e Freezers
Air Conditioning • Com merci al Refr ig eration
We warrant tbis Frigidaire re frigerator to be free from de fects in material and
workmanship under normal use and service.
5-YEAR WARRANTY ON SEALED-IN MECHANICAL
UNIT - At any time within five ,,ean from the
date of delivery to tbe 01·iginal purcbaser, we
will repair or •·eplace without cost to the owner
or user tbe Sealed-in Mechanical Unit {consist­ing
of tbe condenser, refrigerant control, free zer,
Mete1·-Miser compressor unit, and tubing used
to connert tbis equipment as sbown in black in
tbe illustration at the rigbt }, or any part the•·eof,
provided our examination sbows that sucb appa­ratus
is defective. Tbis 5-Year IVarranty applies
only to tbe Setded-in Mecbanical Unit. All otber
parts of the refrige•·ator, including the tempera-ture
control and starting relay, are covered only by tbe 1-Year If' arranty.
1-YEAR WARRANTY ON ENTIRE REFRIGERATOR - At any time within one year from
tbe date of delivery of this Frigidaire ref•·ige•·ator to the o1'igi1Ml pm·chaser, we
will •·epair or replace without cost to the owner or user any pm·t or parts of tbe
(~~S~~ re frigerator, /Jrovided our exmninati01z shows such part or parts to be defective.
Tbese wtnTanties do 1zot apply to light bulbs- or to any fJart of the Frigidaire
t·ef•·igerator which has been subject to misuse, 12eglect, rdteration, accident, or to
damage caused by transportation after the original installation- or to mzy dam­age
caused by flood, fi•·e or acts of God. Se,.vice calls, other than those cove1·ed by
conditions specified in these warranties as our 1'esponsibility will be made at the
expense of the user. These warrmzties apply only to refrige•·atOJ'S installed in
Canada. ·
PRODUCTS OF CANADA LIMITED, LEASIDE, ONTARIO
CABINET SERIAL NO·--------------
MECHANICAL UNIT SERIAL NO. _________ ~!~~~
DEALER'S NAME & TELEPHONE. __________ _
{ Removal of the original Serial Numbers from mechanical unit or
cabinel voids Ibis Protection Plan i11 ils mtirety.}
Pc. No. 5853383
A.P . 9265-4-49
~
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Division of General Motors Builds a
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